Once shunned in favour of hydrogenated oils that were thought to be healthier for the heart, pork lard is making a comeback. Lard is a healthy natural fat, largely monounsaturated, but is often mistakenly labeled as saturated fat. The best way to ensure your lard is pure is to make it yourself. So, how do you make lard? All you need is pork fat, ideally raised from a heritage breed pig. The rest is easy! When I send a pig to butcher, I ask that he saves all the fat, after all I am being charged hanging weight, which includes the fat. I take home the fat and freeze is in small quantities until I’m ready to render. I cut the semi-frozen cubes and put them in a stainless-steel pot, which is then placed on the woodstove. On low-medium heat it is important to keep stirring the fat, preferably with a wooden spoon, making sure it never comes to the boil. There is nothing like babysitting lard on the woodstove for two days! I use different grates to adjust the heat under the pots. As the liquid fat comes to the top, ladle it into another pot, catching the cracklings with a metal strainer or sieve as you pour. You will notice dark crackling residue at the bottom as you pour the liquid into containers or jars. Once the rendered fat has cooled, it can be placed in the freezer for storage. In the past, it would have been considered ‘criminal’ to waste any part of the slaughtered animal, and the fats from there were an essential constituent of people’s diets. Before refrigeration, fat was more valuable than meat. Lard would keep for a very long time, either in cool storage or frozen. Lard’s uses are many. It can be used to seal jars, in making soap, biscuits, pastries and pie crusts and in frying eggs, liver, onions, fish and my personal favourite, French fries. One might even put old lard to good use by making suet for the backyard bird feeder. The kidney and internal organ fat is the premier fat, the first choice of bakers for making pastry, but any lard taken from the top of the container is pure and ideal for baking. Near the bottom, it gets a little darker, which is better used for frying. Lard scraped from the bottom dish will contain trace amounts of crackling, a tasty sediment that goes great atop a baked potato. Cooking with lard adds flavour to any dish. It’s liquid gold! WONDERFUL LARD ARTICLE BY KAREN PLUNKETT EDITED BY REBECCA LANGE Reprinted with permission from Heritage Livestock Canada, Genesis, Volume 21, Fall 2006 INSTRUCTIONS 1. To make the dressing: In a small bowl, whisk together the vinegar, honey, sesame seeds, mustard, lemon juice, salt and pepper until well combined. While continuously whisking, add the oil until incorporated. 2. To make the salad: In a small saucepan, heat the almonds over medium-low heat until toasted, about 5 minutes. Transfer the toasted almonds to a small bowl and let cool slightly. 3. In a large serving bowl, add the spinach and top with the strawberries, almonds and feta cheese. Drizzle the dressing on top of the salad before serving and toss lightly to combine. SPINACH SALAD WITH STRAWBERRIES AND ALMONDS Reprinted with permission from The Family Immunity Cookbook by Toby Amidor (©2021, www.robertrose.ca). DRESSING • 2 tbsp (30 mL) red wine vinegar • 4 tsp (20 mL) honey • 2 tsp (10 mL) sesame seeds • 2 tsp (10 mL) Dijon mustard • 2 tsp (10 mL) fresh lemon juice • ¼ tsp (1 mL) salt • 1⁄8 tsp (0.5 mL) ground black pepper • 1 cup (60 mL) extra virgin olive oil SALAD • 1 cup (60 mL) sliced almonds • 4 cups (1 L) spinach, packed • 1 cup (250 mL) strawberries, sliced • 1 cup (60 mL) crumbled feta cheese NUTRITION NEWS 17 www.SmallFarmCanada.ca TOP: LIMESKY - ADOBE STOCK | POSINOTE - ADOBE STOCK
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